May 8, 2022 / Lyn Jones / 0 Comments
serves 6-8
- 200 grams unsalted butter
- 80 millilitres ice-cold water
- 3 tablespoons sour cream
- 1 tablespoon rice vinegar
- 365 grams GF flour
- 1 tablespoon white sugar
- 1 teaspoon table salt
- ½ teaspoon xanthan gum
20cm/8inch in diameter pan or dishCut the butter into half centimetre/quarter inch cubes and put in a flat dish in the freezer for 15 mins and get on with the rest of the ingredients.
- Mix the water, sour cream and vinegar in a jug or bowl.
- Tip the gluten-free flour, sugar, salt and xanthan gum into a food processor and blitz quickly to combine.
- When the butter’s had its 15 mins of fame in the freezer, add it to the flour mixture in the processor and give about 10 pulses, until the butter is the size of large peas.
- Pour in half the sour cream mixture and pulse till incorporated. 3 to 5 pulses should do it: the mixture will be crumbly and quite fine.
- Pour in the remaining sour cream mixture and process until the dough just begins to come together, clumping around the blades.
- Tip out the pastry/dough and form into two equal sized balls, and flatten each into discs, wrap in cling and put in the fridge for 40 minutes to rest. (If you wanted you could leave the pastry/dough here for up to 2 days). While the pastry’s/dough’s in the fridge, if you are proceeding to bake the pie straightaway, preheat the oven to 200°C/180ºC Fan/400°F.
May 8, 2022 / Lyn Jones / 0 Comments
450g GF shortcrust pastry* (separate recipe in file)
GF plain flour, for dusting
1 egg, lightly beaten
2T caster sugar
18cm round pie dish
FOR THE FRUIT FILLING:
3 cooking apples – peeled, cored and sliced
1 star anise
1 vanilla pod, split lengthwise
pinch of freshly grated nutmeg
100g demerara sugar
250 grams blackberries
zest of 1/2 lemon or 1/2 orange
Set aside 1/3 of the pastry for a lid. On a lightly floured surface, roll out the remaining pastry into a circle large enough to line the pie dish & overlapping the sides. Chill while waiting.
Place the sliced apples in a pan with 1T cold water. Add the star anise, vanilla pod, nutmeg and
half the sugar and cook over a v.gentle heat for 10-15 mins until the apples begin to soften.
Remove from the heat & set aside for 20 mins to allow the flavours to infuse.
Sprinkle the pastry base with remaining sugar. Remove the pod, anise & any excess liquid from the apples – arrange slices over pastry base, then add the blackberries and zest.
Wet the edges of the pastry with a little water. Roll out the pastry for the lid and drape, pressing the edges to seal. Trim the edges and slash the top a couple of times. Brush with half the egg
and chill for 20 minutes.
Preheat the oven to 200 degrees C, brush the pie with the remaining egg and sprinkle with caster sugar. Bake for 40-50 mins until golden. If it starts to brown too much, cover the top with
a little foil, as you need the underside of the pastry to cook. Leave to cool slightly & serve warm.
NOTES: Another recipe melts butter in a wide pan, with sugar & cinnamon turning everything about and cooking for about 3 minutes or until the apples soften and make a caramelly liquid in the bottom of the pan. Add the blackberries, stir gently, take off the heat and stir in the xanthan gum.